Pastry that looks too good to eat? Well, it probably is. But at Franklin Street Bakery, the trays of scones, tarts, and muffins are irresistible precisely because they are not egg-washed and jellied to perfection. Instead each is a crusty, browned, homey individual. And Franklin Street offers something that practically nobody else in town does: savory pastries. Chewy individual brioches topped with mushrooms and Gruyère. Hearty focaccia rounds with caramelized onions. Pint-sized croissants overstuffed with ham and Swiss. Not everyone wants a muffin for breakfast. Individual pastry prices are a little out of keeping with the neighborhood (keep in mind, you're paying for real butter here) but the bread is priced for the masses: baguettes, seedy whole grains, and simple white loaves are just two and three bucks. (Take that, Aldi.) The woman behind it all, bakery chef Michelle Gayer-Nichelson, was lured to the Twin Cities early last year, after tenures at Charlie Trotter's in Chicago and La Brea Bakery in Los Angeles. In 2003 Bon Appetit named her Pastry Chef of the Year.